Hide Transcript

[MUSIC]. I'm Justin Chapel from Food and Wine's test kitchen.
Join me as I demonstrate mad genius tips. [MUSIC] Today
I'm going to show you a really mad genius tip
for making pillowy Soft and yolky. You start with a
very simple dough. After you mix the dough, you're just
going to pop it into one of these pastry bags.
You can also use a resealable plastic bag, but I
like these because they are fun. The idea is you
want to get out all of the air bubbles so
that you have a nice smooth dough. You could get
crazy with it and swing it around, get it all
the way at the bottom there. And then take some
sharp kitchen shears and you're gonna wanna cut off anywhere
from three-quarters of an inch to an inch off the
tip of the bag. And then what you're gonna do
is Head over to our pot of boiling water. Here
we have some very simple kitchen twine. I tied it
across the two handles of the sauce pan. You want
it, yeah you know a little snug but not too
snug. You just want to be able to put a
little resistance on it because you're gonna use the string,
To cut the gnocchi from the bag. I'm just gonna
start with some steady pressure and start out slow until
you get the rhythm. And then you can get really
fancy and you can be like a chef and be
like this. And in about five minutes you're gonna have
some really beautiful, pillowy gnocchi. [MUSIC] And here we are,
quite possibly the lightest, most delicious gnocchi of your life.
That's some pretty good gnocchi.

[MUSIC]. I'm Justin Chapel from Food and Wine's test kitchen.
Join me as I demonstrate mad genius tips. [MUSIC] Today
I'm going to show you a really mad genius tip
for making pillowy Soft and yolky. You start with a
very simple dough. After you mix the dough, you're just
going to pop it into one of these pastry bags.
You can also use a resealable plastic bag, but I
like these because they are fun. The idea is you
want to get out all of the air bubbles so
that you have a nice smooth dough. You could get
crazy with it and swing it around, get it all
the way at the bottom there. And then take some
sharp kitchen shears and you're gonna wanna cut off anywhere
from three-quarters of an inch to an inch off the
tip of the bag. And then what you're gonna do
is Head over to our pot of boiling water. Here
we have some very simple kitchen twine. I tied it
across the two handles of the sauce pan. You want
it, yeah you know a little snug but not too
snug. You just want to be able to put a
little resistance on it because you're gonna use the string,
To cut the gnocchi from the bag. I'm just gonna
start with some steady pressure and start out slow until
you get the rhythm. And then you can get really
fancy and you can be like a chef and be
like this. And in about five minutes you're gonna have
some really beautiful, pillowy gnocchi. [MUSIC] And here we are,
quite possibly the lightest, most delicious gnocchi of your life.
That's some pretty good gnocchi.